Best 3 Lemon Cake Barefoot Contessa Recipes

Indulge your senses with a delightful culinary journey into the realm of lemon cakes, a classic confection beloved by dessert enthusiasts worldwide. From the kitchens of the renowned Barefoot Contessa, Ina Garten, comes a collection of tantalizing recipes that capture the vibrant essence of lemon in every bite.

Prepare to be captivated by the zesty Lemon Cake, a timeless classic that bursts with citrusy flavor, thanks to the generous use of fresh lemons. This recipe yields a moist, tender crumb that harmonizes perfectly with the tangy lemon glaze, creating a symphony of flavors that will leave you craving more.

For those seeking a gluten-free alternative, the Gluten-Free Lemon Cake offers a delightful solution without compromising taste or texture. This recipe utilizes almond flour and coconut flour to create a light and fluffy cake that boasts a moist interior and a burst of lemon zest.

Craving a touch of sophistication? The Lemon Pound Cake stands ready to impress with its dense, buttery texture and intense lemon flavor. This classic recipe is elevated with a hint of almond extract, resulting in a rich and decadent treat that is perfect for special occasions.

Transport yourself to Italy with the Limoncello Cake, a delightful fusion of Italian liqueur and lemon zest. This recipe combines the bright flavors of lemon with the subtle sweetness of Limoncello, resulting in a moist, flavorful cake that is sure to become a favorite.

Lastly, the Meyer Lemon Cake offers a unique twist on the classic lemon cake. Using Meyer lemons, known for their fragrant aroma and less acidic flavor, this recipe yields a delicate and flavorful cake that is perfect for those who prefer a milder citrus taste.

Embark on this culinary adventure and discover the perfect lemon cake recipe to tantalize your taste buds. Whether you prefer a classic, gluten-free, or a touch of Italian flair, these recipes from the Barefoot Contessa will surely satisfy your cravings for a delightful and refreshing treat.

Let's cook with our recipes!

BAREFOOT CONTESSA'S LEMON YOGURT CAKE

Barefoot Contessa's Lemon Yogurt Cake image

Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!

Provided by Raquel Grinnell

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak inches Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON ANGEL FOOD CAKE - BAREFOOT CONTESSA - INA GARTEN

Lemon Angel Food Cake - Barefoot Contessa - Ina Garten image

Make and share this Lemon Angel Food Cake - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

LEMON YOGURT CAKE FROM THE BAREFOOT CONTESSA RECIPE - (4.1/5)

Lemon Yogurt Cake from The Barefoot Contessa Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 13

Ingredients

GLAZE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons lemon juice, freshly squeezed

Steps:

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Tips:

For a moist and flavorful cake, use fresh lemon zest and juice. Don't skimp on the amount of zest, as it really brightens up the flavor of the cake.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to a cup of regular milk and letting it sit for 5 minutes.
Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
The cake is done baking when a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This lemon cake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like it simple or topped with a generous amount of frosting, this cake is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this lemon cake a try. You won't be disappointed!